相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours
Xiang Li et al.
CEREAL CHEMISTRY (2022)
Physicochemical properties of iron-fortified, low glycemic index (GI) barley based extruded ready-to-eat snacks developed using twin-screw extruder
Monica Reshi et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)
Matthew G. Nosworthy et al.
FOOD CHEMISTRY (2018)
Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends
Tian Bai et al.
FOOD RESEARCH INTERNATIONAL (2018)
Resistant starch could be decisive in determining the glycemic index of rice cultivars
Awadhesh Kumar et al.
JOURNAL OF CEREAL SCIENCE (2018)
Effect of Dietary Fibre Fractions on In Vitro Digestibility of Rapeseed Napin Proteins
Marcel Skejovic Joehnke et al.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2018)
Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates
Aleksandar Yovchev et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2017)
Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies
Matthew G. Nosworthy et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Understanding the Physics of Functional Fibers in the Gastrointestinal Tract: An Evidence-Based Approach to Resolving Enduring Misconceptions about Insoluble and Soluble Fiber
Johnson W. McRorie et al.
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS (2017)
Effect of feed moisture and extrusion temperature on protein digestibility and extrusion behaviour of lentil and horsegram
Atinder Ghumman et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Dietary Fiber Analysis of Four Pulses Using AOAC 2011.25: Implications for Human Health
Yiran Chen et al.
NUTRIENTS (2016)
The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack
Swapnil S. Patil et al.
FOODS (2016)
Effect of blend moisture and extrusion temperature on physical properties of everlasting pea-wheat extrudates
P. Zarzycki et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity
Patricia Morales et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Effect of heat processing on selected grain amaranth physicochemical properties
John H. Muyonga et al.
FOOD SCIENCE & NUTRITION (2014)
Application and Opportunities of Pulses in Food System: A Review
Muhammad Asif et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)
The increasing use of barley and barley by-products in the production of healthier baked goods
Paul Sullivana et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Dietary fiber in extruded cereals: Limitations and opportunities
Frederic Robin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
Joyce Boye et al.
FOOD RESEARCH INTERNATIONAL (2010)
Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications
Susan M. Tosh et al.
FOOD RESEARCH INTERNATIONAL (2010)
Structural and textural characterization of corn-lentil extruded snacks
Andriana Lazou et al.
JOURNAL OF FOOD ENGINEERING (2010)
SENSORY PROPERTIES AND ACCEPTABILITY OF CORN AND LENTIL EXTRUDED PUFFS
A. Lazou et al.
JOURNAL OF SENSORY STUDIES (2010)
Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends
Odri Sosa-Moguel et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2009)
Protein digestibility of selected legumes treated with ultrasound and high hydrostatic pressure during soaking
In Hwa Han et al.
CEREAL CHEMISTRY (2007)
Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
Paul Ainsworth et al.
JOURNAL OF FOOD ENGINEERING (2007)
Grain legume proteins and nutraceutical properties
M Duranti
FITOTERAPIA (2006)